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Cherry Angel Cake Roll

 Cherry Angel Cake Roll
I keep up a fast pace at college but still like to entertain. These pretty party cakes require just a handful of ingredients, yet always seem to impress guests. —Lisa Ruehlow of Madison, Wisconsin
16 ServingsPrep: 25 min. + chilling Bake: 10 min. + cooling


  • 1 package (16 ounces) angel food cake mix
  • 4 tablespoons confectioners' sugar, divided
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 1 can (20 ounces) reduced-sugar cherry pie filling
  • 1/4 teaspoon McCormick® Pure Almond Extract


  • Line two 15-in. x 10-in. x 1-in. baking pans with ungreased parchment
  • paper. Prepare cake batter according to package directions. Spread
  • evenly in prepared pans. Bake at 375° for 12-15 minutes or until
  • cake springs back when lightly touched. Cool for 5 minutes.
  • Invert onto two kitchen towels dusted with 3 tablespoons
  • confectioners' sugar. Gently peel off parchment paper. Roll up cakes
  • in the towels jelly-roll style, starting with a short side. Cool
  • completely on a wire rack.
  • Unroll cakes; spread each with 1 cup whipped topping to within 1/2
  • in. of edges. Combine pie filling and extract; spread over whipped
  • topping on each cake. Roll up again. Place each seam side down on a
  • serving platter. Cover and refrigerate for 1 hour.
  • Dust with remaining confectioners' sugar. Slice; garnish with
  • remaining whipped topping.
  • Yield: 2 cakes (8 slices each).

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Cherry Angel Cake Roll (continued)

Nutritional Facts: One slice equals 175 calories, 2 g fat (2 g saturated fat), 0 cholesterol, 171 mg sodium, 36 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.